If you’re looking for a light, quick, and savory dish that’s packed with flavor, these cabbage pancakes are about to become your new favorite. Crisp on the outside, tender on the inside, and bursting with the fresh aroma of dill, these pancakes are perfect as a snack, side dish, or even a light meal. They’re easy to whip up with just a handful of ingredients and come together in no time — perfect for busy weeknights or when you want a cozy, comforting bite.

You’ll love this recipe because it’s simple, healthy, and versatile. Whether you enjoy them plain, with a dollop of sour cream, or alongside your favorite main course, cabbage pancakes bring a fresh twist to classic vegetable dishes.

Crispy Cabbage Pancakes: A Simple, Flavorful Delight

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Ingredients

8 ounces cabbage, thinly sliced
2 eggs
⅛ cup chopped fresh dill
⅓ teaspoon salt
¼ cup all-purpose flour
1 tablespoon oil (for frying)

Instructions

Thinly slice the cabbage and place it into a large mixing bowl.
Add the eggs, salt, and chopped dill to the bowl. Stir everything well to combine.
Add the flour and mix until all ingredients are fully incorporated into a cohesive batter.
Heat the oil in a non-stick skillet over medium heat.
Pour the cabbage mixture into the skillet and flatten it gently with a spoon, shaping a pancake about ¾ to 1 inch thick.
Cover the skillet with a lid and cook for 5 to 7 minutes, allowing the bottom to brown and the pancake to set.
Carefully flip the pancake using a plate or spatula and cook the other side for another 5 to 7 minutes until golden brown and crispy on both sides.
Remove from the skillet and serve warm.

Variations

Add finely chopped onions or scallions for extra flavor and texture.
Mix in a bit of shredded cheese like Parmesan or cheddar for a richer taste.
Substitute dill with parsley, chives, or thyme to change the herb profile.
For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.

Heating and Storage

Storage: Keep leftover cabbage pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat for a few minutes to keep them crispy, or warm gently in the oven.

Frequently Asked Questions

Can I make these cabbage pancakes vegan?

Yes, you can substitute the eggs with flax eggs or a commercial egg replacer, though the texture might be slightly different.

Is it necessary to cover the skillet while cooking?

Covering helps cook the pancake evenly and keeps it moist, but you can cook uncovered if you prefer a crisper texture.

Can I use other types of cabbage?

Absolutely! Both green and savoy cabbage work well; red cabbage will add a beautiful color but may change the flavor slightly.

Can I add other vegetables to this recipe?

Yes! Finely grated carrots, zucchini (squeezed to remove moisture), or onions work well added to the mix.

How do I prevent the pancake from falling apart?

Make sure to use enough flour and eggs to bind the mixture. Also, don’t flip too early — wait until the bottom is well set and golden.

Can I freeze these pancakes?

Yes, freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe container. Reheat directly from frozen.

What can I serve with cabbage pancakes?

They’re great with sour cream, yogurt dips, applesauce, or alongside grilled meats or fish.

Are these pancakes healthy?

Yes, they’re a low-carb, vegetable-rich dish that can be easily made healthier with whole grain or gluten-free flours and minimal oil.

Can I bake these instead of frying?

You can try baking on a parchment-lined tray at 375°F (190°C) until golden, but frying yields a better crispy texture.

How thick should I make the pancakes?

About ¾ to 1 inch thick works best for cooking through evenly without burning.

Conclusion

These crispy cabbage pancakes are a fantastic way to turn simple ingredients into something truly comforting and delicious. With their fresh dill flavor and golden, crispy texture, they’re sure to become a regular feature on your table. Whether as a quick snack or a side to your favorite meal, this recipe is an easy and tasty way to enjoy cabbage like never before.